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Bread & Pastries/Crumbliness of Burger Bun

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Expert: Elyse Grau - 10/17/2010


Question
I'm operating a medium sized bakery and producing burger buns,recently i have been getting too many complaints as the bun gets too crumbly very fast in just 24 to 36 hours .There is no elasticity in the bread and the bun breaks fast.

I would highly appriciate your prompt response.

Thanking you,
Abraham

Answer
Adding some milk powder or fat to the recipe will help keep the bread from staling so quickly. My guess is that the buns are very airy and hence dry out quickly.

When you say there is no elasticity in the bread do you mean in the dough or the baked product? I don't know what you mean by "the bun breaks fast".

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Elyse Grau

Expertise

I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience

I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Publications
Hobby Farms Home Gardening How-to BackHome Creswell Chronicle

Education/Credentials
none that apply

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